UK Smokers

A big welcome to everyone from the UK Smokers Group Leads
If you live in the U.K. and love to smoke or cure meat, or would like to learn, you have come to the right place. This Group was started...» More

That looks great Steve but you seemed to have missed out one very important step... How did it taste?

I have 4 pork loins coming out of cure today and one of these is destined for the table at Christmas. Looking at your photos I think I may hot smoke it too rather than boil it as a usually would the Christmas gammon. Did the temperatures you used work as you expected?

It is a pity that the temperature control in the new smoker is so way off. Yes you should be able to greatly improve on that with a PID. Which one are you planning on using?

Thanks Wade, the taste was great, Jill said she preferred the Flavoured one. The start temperature was good. I followed Bears Step by Step.

The controller is well of the mark, it's a mechanical thermostat, but the differential on it is too wide. Got a PID in the workshop with probe and SSR, bought a Aluminium box yesterday, just ordered a 12v DC power supply. It will be a New Year project.

Hi James, yes their is an auger that takes the dust into the cabinet, and it's Burt on an electric element. The whole dust, auger set up is removeable from the cabinet, and a 100mm hose can be fitted o enable cold smoking.